Birthe Jespersen's profile

Birthe Jespersen

Principal Investigator

University of Copenhagen

I'm working on

8 months ago

Food engineering, extrusion, rheology and microstructure

About

Focuses on process–structure–function in protein-rich foods, using high-moisture extrusion to engineer fibrous textures. Connects processing parameters with rheology, microstructure and water mobility. Established lab twin-screw extrusion capability with Carlsberg Foundation support.

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University of Copenhagen

Data-driven extrusion technology for plant-based food innovation

Extrusion-based processing platform that enhances nutritional and functional quality of plant-based raw materials, including side-streams. Combines fractionation, fermentation, and multivariate data analysis to enable sc...

TechnologyConceptualUniversity

Birthe Jespersen

Principal Investigator

University of Copenhagen

Work experience

University of Copenhagen

Principal Investigator

Top industry applications

Alternative protein sourcesFood processing technology

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Food Engineering & ProcessingFood Science

Last updated Jan 2026